This is a simple dish from South India and is easy and quick to make. We always make sure we have a Bandh Gobi in the fridge for days when there not a whole lot of vegetables at home. It has a great shelf life, very versatile and is packed with a lot of vitamins.
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Prep Time: 15 min
Cook Time: 15 min
Cabbage – 4 cups finely chopped
Oil – 1 tbsp
Mustard seeds (Rai) – 1 tsp
Chana Dal – 1 tbsp
Urad Dal – 1 tbsp
Asafoetida (Hing) – 1 pinch
Turmeric (Haldi) – ¼ tsp
Curry leaves – 1 sprig
Ginger – ½ tsp grated
Dry Red chili – 1 or 2, to taste
Green chili – thinly sliced, to taste
Salt – to taste
Fresh shredded coconut – to taste
Cilantro – 5 sprigs chopped
1. Heat Oil on a medium flame in a non-stick pan (similar to a wok).
2. Add Mustard Seeds and cover for a few seconds to let them sputter.
3. Add Channa and Urad Daal – allow them to turn light golden brown.
4. Add Asafoetida, Turmeric, Red Chili, Curry Leaves, Ginger, and Green Chili(preferably in that order).
5. Add Cabbage and mix well.
6. Allow it to cook uncovered – stirring frequently.
7. Add Salt to taste and mix well.
8. Garnish with a sprinkle of fresh grated coconut and cilantro.
1. To save time, use a food processor to shred the cabbage.
2. Cook cabbage uncovered and add salt only in the end or the cabbage will become soggy.
3. Try adding green peas or shredded carrots along with the cabbage for a change.
Check out the ShowMeThecurry YouTube Channel
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